Recipe: Heavenly Angel Food Cake (using Splenda)

HEAVENLY ANGEL FOOD CAKE

1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup SPLENDA Sugar Blend
1/2 cup light corn syrup
1 cup sifted cake flour
1/4 cup cornstarch
3/4 cup SPLENDA Sugar Blend

Preheat oven to 350 degrees F.

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Gradually add 1/4 cup SPLENDA Sugar Blend for Baking and light corn syrup.

Sift flour and cornstarch 2 times into another large mixing bowl. Add 3/4 cup SPLENDA Sugar Blend for Baking to flour mixture, stirring until blended.

Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.

Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.

Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched. Invert tube pan; cool cake in the pan for 30 to 40 minutes.

Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.

Makes 12 servings

Nutrition info (per serving):
Calories 190, Calories from Fat 0, Fat 0g (Saturated 0g), Cholesterol 0mg, Sodium 65mg, Carbohydrates 39g, Fiber 0g, Sugars 24g, Protein 4g

Source: Splenda